Description
I like this recipe because it is the work of both my husband and myself, so it is a work of love. But mind you, we like our thai dragon and bird chiles, and don't find cooking, or eating them, a
Ingredients
- Boneless Skinless Chicken Breasts
- Broccoli Florets
- Napa Cabbage
- Baby Spinach Leaves
- Green Onion
- Garlic
- Ginger
- Thai Chiles
- Fresh Cilantro
- Cooking Oil
- Soy Sauce
- Rice Wine
- Cornstarch
- Sugar
- Rice Wine Vinegar
- Hot Chili Paste
- Hot Bean Paste
- Fire Oil
- Cayenne Pepper
- Sesame Oil
Instructions
- Heat oil in wok over medium high heat
- Add garlic, ginger, and chiles and cook until very fragrant
- Add chicken and stir-fry until chicken is cooked through, remove from wok
- Add a small amount of oil to wok and swirl
- Add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off
- Cook until broccoli and cabbage are crisp-tender
- Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds
- Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened
- Add cilantro and mix well
- Serve with hot steamed rice or noodles